Vegetable soup with minced beef


4 carrots, diced

2 pounds ground beef

4 celery ribs, chopped

4 potatoes, peeled and cut into 1-inch pieces

1 onion, chopped

1 (15.25 ounce) can whole kernel corn, drained and rinsed

1 (15 ounce) can peas, undrained

1 (15 ounce) can tomato sauce

1 (15 ounce) can green beans, drained and rinsed

1 (14.5 ounce) can whole tomatoes, crushed

Ground black pepper to taste

¼ cup water, as needed

1 bay leaf, or more to taste

⅛ teaspoon ground thyme


  • Cook the Ground Beef
  • Crumble ground beef into a stockpot over medium-high heat.
  • Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 7 to 10 minutes.
  • Drain and discard any excess grease.
  • Cook the Vegetables
  • Stir in carrots, celery, and onion into the pot with the beef.
  • Cook and stir until vegetables are soft, about 5 minutes.
  • Add Remaining Ingredients
  • Stir in potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes.
  • Season with ground black pepper.
  • Add bay leaf and ground thyme.
  • Simmer the Soup
  • Pour in 1/4 cup water if needed, replenishing as needed while cooking.
  • Bring soup to a simmer.
  • Cover and cook, stirring regularly, until potatoes are tender, about 1 hour.


  • Adjust seasoning to taste before serving.
  • You can add more water or broth if the soup becomes too thick.
  • For extra flavor, consider adding minced garlic when cooking the vegetables.

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